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B'nai Emet -> Departments -> Women's League -> Recipes -> ChanukkahChanukkah NoodlesFor a Chanukkah Shabbat meal, cook lasagna noodles to al dente stage; then, with a cookie cutter or a sharp knife and steady hand, press out dreidel or Magen David shapes. Float them in chicken soup. Chanukkah ApplesauceYou’ll never again settle for store-bought applesauce! 2 ½ pounds of apples, peeled, cored and quartered Combine apples and water or cider in a pan over low heat. Cook, stirring occasionally until tender—about 25 minutes. Drain, reserving liquid. Add cinnamon, sugar, lemon juice to taste, and 1/3-1/2 c. cooking liquid for desired consistency. Puree in food processor or pass through food mill. Applesauce can be stored in refrigerator up to one week or frozen up to six months. Serve with potato latkes. |
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